Ingredients
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2 pound fresh tomatillos, husked and chopped (6 cups)
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1 ½ cup seeded and chopped fresh poblano chile peppers*
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½ cup chopped onion
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1 tablespoon seeded and finely chopped fresh serrano chile pepper*
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2 cloves garlic, minced
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1 ½ teaspoon ground cumin
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1 teaspoon dried oregano, crushed
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½ teaspoon salt
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½ teaspoon ground coriander
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½ cup crushed tortilla chips
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¼ cup snipped fresh cilantro
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2 tablespoon lime juice
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6 eggs
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¾ cup shredded Chihuahua or Monterey Jack cheese (3 oz.)
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Chili powder
Directions
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In a 3 1/2- or 4-qt. slow cooker combine first nine ingredients (through coriander).
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Cover and cook on low 6 to 7 hours or high 3 to 3 1/2 hours. If using low, turn to high. Stir in tortilla chips, cilantro, and lime juice. Break an egg into a custard cup and slip egg onto tomatillo mixture. Repeat with remaining eggs. Cover and cook 25 to 35 minutes more or until eggs are desired doneness.
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Top servings with cheese, chili powder, and additional cilantro. Serve with additional tortilla chips.
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (per serving)
| 302 | Calories |
| 15g | Fat |
| 30g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 302 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 5g | 25% |
| Cholesterol 201mg | 67% |
| Sodium 428mg | 19% |
| Total Carbohydrate 30g | 11% |
| Total Sugars 8g | |
| Protein 13g | 26% |
| Vitamin C 119.5mg | 133% |
| Calcium 182mg | 14% |
| Iron 3.7mg | 21% |
| Potassium 676mg | 14% |
| Folate, total 51.2mcg | |
| Vitamin B-12 0.7mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
